Sheet-Pan Chicken Fajitas

10 MINS PREP | 25 MINS COOK | 4 SERVINGS

INGREDIENTS

SEASONING MIX

4 teaspoons chili powder

3 teaspoons cumin

1 teaspoon ground coriander

1/4 teaspoon pepper

1 teaspoon salt

CHICKEN FAJITAS

Nonstick cooking spray

1 pound chicken breast, sliced

8 red bell peppers, sliced

2 yellow onions, sliced

4 cloves garlic, minced

3/8 cup olive oil

2 limes, juiced

1/2 cup cilantro, chopped

8 corn tortillas

2 limes, quartered

DIRECTIONS

1. Preheat oven to 400°F. Line a rimmed baking sheet with baking foil and spray the foil with nonstick cooking spray.

2. To prepare seasoning, in a small mixing bowl whisk together chili powder, cumin, coriander, salt and pepper, set aside.

3. Next, spread bell peppers and onion slices onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Place in oven.

4. Roast, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18-25 minutes.

5. Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro.

6. Serve filling warm in warm tortillas with lime wedges.

You can make this a low carb dish by serving it on low carb tortillas like Mission Carb Balance or La Tortilla Carb Cutting wraps.

I also love serving it over crunchy romaine lettuce for a high volume, lower carb meal. So customizable to fit your needs and goals!

NUTRITION INFORMATION PER SERVING

Protein 34g

Total Fat 27g

Carbs 59g (includes carbs from 2 corn tortillas)

Calories 595kcal

Fiber 15g

Sodium 745mg

Saturated Fat 3.9g

Fruits 1 servings

Vegetables 2.75 servings

Added Sugar 0g